So grillst du Steckerlfisch wie ein Profi – Schritt für Schritt!

In this video, we show you how to make skewered fish at home, just like at a fair – directly over a real fire, with a spicy brine, a fish rack, and the right kind of embers. Two trout, two sea bream, a night in the brine – and then skewered over the embers. Served with charred leeks. Simple, rustic, and incredibly delicious! Fleischglück Shop & Newsletter 🛒 If you want to support us, check out our Fleischglück shop. There you'll find shirts, caps, knives, books – and soon, information about our new project! https://shop.fleischglueck.de 📬 And if you don't want to miss anything: Click here for the newsletter! https://bit.ly/newsletter-fleischglueck Our partner: Grillrost.com 🔥 https://www.grillrost.com For this shoot, we collaborated again with our friends at Grillrost.com. Included this time were: The fire plate: https://www.grillrost.com/der-grillro... The skewered fish holder: https://www.grillrost.com/asado-halte... If you're also interested in grilling fish over a fire, be sure to check it out! Products from the video GN tray https://amzn.to/3ZU1mBb Black bowls https://amzn.to/4lIY2Bq Thermometer https://amzn.to/4llbv2J Conclusion 🔥 Steckerlfisch can be so easy – if you know how. The trick lies in the strong brine, the right fish size (300–400g), and patient cooking over an open flame. Whether it's trout or sea bream: After 15 hours in the brine and a few turns over the embers, you'll have the best fish you can grill at home. A funfair feeling guaranteed! Become a channel member and receive exclusive benefits:    / @fleischglueck   David's Grill: http://route66grill.de David is also your official contact for Polish barbecue grills. David's Meatheaven Events: http://meatheaven.de David's Online Shop: http://meatheaven-shop.de David's BBQ Smoker: http://route66grill.de David's Japanese Knives: https://knife-art.de/?ref=Meatheaven Want to try a steak tasting with David Pietralla? Then get a ticket! Here are his brilliant meat events – always a great gift, by the way: https://bit.ly/davidpietralla_events Our book recommendations for exciting cuts: Rind Complete by Lucki Maurer: https://amzn.to/3UfNhfj New cuts of beef: https://amzn.to/3HBzEjb Recipe for perfect Steckerlfisch (smoked fish) 🐟 Ingredients for approx. 1.5 kg of fish: 2 trout 2 sea bream (approx. 300–400 g each) Twice as much brine as fish Brine: 2 liters of water 120 g salt 1 tbsp sugar 4 garlic cloves (crushed) 2 tsp ground pepper 2 tbsp fennel seeds Small handful of marjoram (chopped) 2 bay leaves A few juniper berries Preparation: Mix the brine: All ingredients Stir in cold water until the salt and sugar have dissolved. Prepare the fish: Gut and clean. Then place it in a GN tray or a deep dish. Marinate: Pour the brine over the fish. Important: It must be cold! Refrigerate overnight (approx. 15–16 hours). The next day: Thread the fish onto wooden skewers and grill over open coals. Turn frequently until the skin is crispy and the dorsal fin comes off easily. Side dish: Sear the leeks right next to the coals, peel, and lightly salt them – done!